Recipe: Spice Crusted Salmon with Lime-Orange Salsa

Spice Crusted Salmon with Lime-Orange Salsa
Source: Eating Well Magazine, Jan/Feb 94
Yield: 4 servings:

SALSA
4 Navel oranges
1 small Red onion, finely chopped
1/4 cup Fresh lime juice
1/4 cup Chopped fresh cilantro
1 tbsp Minced chipotle peppers
1 Clove garlic, minced
Salt & freshly ground
black pepper to taste

SALMON & SPICE CRUST
1 tbsp Coriander seeds, crushed
1 tbsp Cumin seeds
1/2 tbsp Black peppercorns
1 tsp Kosher salt
1 lb Salmon fillet, skin removed, cut in 4 portions

Salsa:

With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper. (Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.)

Salmon:

Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt. Prepare grill. Coat salmon with the spice mixture. Grill on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa.

Makes 4 servings
Per serving: 251 calories; 26 g protein, 8 g fat, 21 g carbohydrate, 437 mg sodium, 59 mg cholesterol.